Transcript CHAPTER 1 –WELCOME TO THE FOODSERVICE INDUSTRY

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550 Billion Dollars
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57%
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The Commercial Segment
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Restaurants
Catering and Banquets
Retail
Stadiums
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Quick Service
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Noncommercial
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Schools and Universities
Military
Health Care
Business and Industry (cafeterias,
executive dining rooms and vending
machines)
Clubs
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Noncommercial Segment
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Hospitality
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Lesche
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A person with a refined taste for food
and wine.
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Marcus Apicius
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She brought haute cuisine, sweet foods, and
the use of silverware from Italy to France.
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Associations of people with similar interests
or professions
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He began serving hot soups called restaurers
(meaning restorative) for their health
restoring properties
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Industrial Revolution
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Cottage Industries
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It was the first building in the United States
specifically designed as a hotel
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He developed a process called pasteurization
which made milk safer to drink by heating it
to a certain temperature to destroy harmful
bacteria.
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He discovered a way to can food to keep it
fresh and safe to eat. He is also know as “the
father of canning.”
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Marie-Antoine Careme
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Developed the Kitchen Brigade System that
organized and defined the rules
Designed the chef’s uniform
Introduced the expeditor who calls out orders
to the various areas of the kitchen.
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White Castle opened the first quick service
restaurant in Wichita, Kansas. They served
food that could be prepared and eaten
quickly.
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World War II
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Coffeehouse
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Opened the first restaurant chain
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Zagat Survey
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Convention Center
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Expositions
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Manager
Assistant Manger
Banquet Manager
Dining Room Manager
Maitre d’s
Host/Hostesses
Cashiers
Bar Staff
Servers
Bussers
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Chefs
Line Cooks
Pastry Chefs
Dishwashers
Bookkeepers
Storeroom Clerks
Purchasers
Dietitians
Menu Planners
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Pastry Chef
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They serve the “Internal Customers” who
serve the guests.
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Executive chef
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Sous chef
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Environmental
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Luxury
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Check in
Reservation
Information
Checkout
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Quality of the building\The furnishings
Maintenance
Housekeeping
Overall service
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AAA TourBook
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76 Million
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5,000
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Elderly
Infant & Preschool Age Children
Pregnant Women
People with cancer or on chemo,
people with HIV, or transplant
recipients
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Their body had yet to build a strong immune
system.
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Microorganisms that cause illness
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Biological
Chemical
Physical
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Harmful things are present in food
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Transfer of pathogens from one surface to
another
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Small, living organisms that can only be seen
through a microscope.
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Viruses
Bacteria
Parasites
Fungi
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Food
Acidity
Temperature
Time
Oxygen
Moisture
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Food Allegories
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Foods that are the most vulnerable for
pathogens.
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TCS stands for
Safety
Temperature Controlled for
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Keeping the food out of the temperature
danger zone (TDZ)
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Chicken
Beef
Milk
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Virus
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Stay home if you have been vomiting or have
diarrhea or jaundice
Wash your hands at the right times and in the
right way
Avoid using bare hands to handle ready to eat
foods
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Ready–to–Eat Foods
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Parasite
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Physical
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Food Protein
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Milk and Dairy Products
Eggs and Egg Products
Fish
Shellfish
Wheat
Soy and Soy Products
Peanuts
Tree nut such as Pecans and Walnuts
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When allergens ate transferred from food
containing allergens to the food served to the
customer
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FDA Food Code
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Handwashing
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20 seconds
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10 to 15 seconds
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Keeping fingernails short and clean
Not wearing mail polish or false fingernails
Covering hand wounds with clean bandages
and gloves or finger cots
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When they are soiled or torn
Before beginning a different task
At least every 4 hours during continuous use
After handling raw meat, seafood, or poultry
and before handling ready to eat food
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Sore throat with fever in an operattion that
primarily serves a high risk population
Diarrhea
Vomiting
Jaundice
Diagnosed with certain foodborne illness
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70 – 125 degree Fahrenheit
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Workstations, cutting boars, and utensils are
clean and sanitized
Not allowing ready to eat food to touch
surfaces that have come in contact with raw
meat, seafood or poultry
Preparing different kinds of foods at different
times
Cleaning and sanitizing work surfaces and
utensils between each product
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Place into a container with ice and just
enough water to make it float.
Set to 32 degrees using the set screw under
the face of the dial.
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They have a stem with a dial on top that has a
temperature range of 0 – 220 degrees.
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They must be inspected
They must be in compliance with applicable
local, state and federal laws
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Cold Foods – 41 degrees or lower
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Hot Foods – 135 degrees or higher
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Packer’s Name
Packer’s Address
Certification Number
Containers of less than ½ gallon or smaller
must have a” Best If Used By” or “Sell By” date.
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90 days from the time the last shellfish was
served.
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45 degrees or lower
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41 degrees or lower
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Eggs
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First In, First Out – Rotate food in storage to
use the oldest inventory first.
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If it is produced in-house, it must be thrown
away after 7 days.
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In a cooler with a product temperature of 41
degrees or lower
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Cooler – Refrigerator
Submerged in running water of 70 degrees or
lower
Microwave – It must be cooked immediately
after thawing.
Thaw food as part of the cooking process.
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Penetration probe
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Poultry at 165 degrees for 15 seconds
Ground Beef at 155 degrees for 15 seconds
Seafood at 145 degrees for 15 seconds
Pork Roasts at 145 degrees for 4 minutes
Cheese Sticks at 135 degrees
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Beef roasts; 145 degrees for 4 minutes
Stuffed pork chops; 165 degrees for 15
seconds
Shell eggs for immediate service; 145 degrees
for 15 seconds
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Every 4 Hours
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Throw out
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4 Hours
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Cool TCS Foods from 135 to 70 degrees or
lower within 6 hours.
Cool from 135 to 70 degrees within 2 hours
The food item must then be chilled to 41
degrees or lower in the next 4 hours.
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The food needs t go from storage
temperature to 165 degrees within 2 hours
and stay at that temperature for 15 seconds.
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Hazard Analysis Critical Control Point
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Conduct a hazard analysis
Determine critical control points (CCPs)
Establish critical limits
Establish monitoring procedures
Identify corrective actions
Verify that the system works
Establish procedure for record keeping and
documentation
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Cleaning removes food and other dirt from a
surface.
Sanitizing reduces the pathogens on a
surface to safe levels.
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The legal responsibility that one person has
to another.
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Occupational Safety and Health Administration
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It is the federal agency that creates and
enforces safety related standards and
regulations in the workplace.
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Operate power driven meat processing
machines, meat slicers, meat saws, patty
forming machines, meat grinders, meat
choppers, commercial mixers and power
driven bakery machines.
They are not allowed to operate, feed, set up,
adjust, repair or clean any of these machines
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OSHA poster No. 2203 or
No. 3165, “Job Safety and Health Protection”
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OSHA Form No. 300
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This safety standard requires that all
employers notify their employees about
chemical hazards present on the job and train
employees to use these materials safely.
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Material Safety Data Sheets (MSDS)
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Material Safety Data Sheets (MSDS)
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Facilities
Equipment
Employee practices
Management practices
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To protect workers, guests and property in
the case of an emergency or disaster.
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Floor plans of the facility, noting first aid
stations, alarms, sprinklers and fire
extinguishers
Evacuation routes
Emergency telephone numbers for each type
of emergency
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Class A Fire-
Wood, paper, cloth or cardboard
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Class B Fire-
Flammable liquids and grease
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Class C Fire-
Electrical equipment
 Pull the Pin
 Aim at the Base of the Fire
 Squeeze the trigger
 Sweep from side to side
(Stand 6 to 8 feet back from the fire when spraying)
Flame detector
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Am I in danger?
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Third degree
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Steps
Floors
Pavement outside the building
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Block the area
Put up a sign warning the customers
Clean it up
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Can lids
Cutting strips on aluminum foil and plastic
wrap
Box openers
Knives
Broken glass
Choppers
Blenders
Slicers
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Place the knife on a sanitized surface and let
the person pick the knife up by the handle.
First aid
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Cool the burn by running the burned area
under cold running water for 5 minutes or
until the pain subsides.
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Rest the injured part of the body
Ice for 10 to 15 minutes at a time every few
hours for the first 48 hours
Compression bandage for at least 48 hours
Elevate above the level of the heart
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Cardiopulmonary Resuscitation
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Restores the breathing and heartbeat to
injured persons who show no signs of
breathing or pulse.
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Removes food or other obstacles from the
airway or a choking person
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Arson
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Culinarian
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Themselves
Coworkers
The business
Guests
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Taste the dish to check the flavor
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Salt
Sour
Bitter
Sweet
Umami, otherwise known as savory
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Budget
Space
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Salad greens cleaning
Salad preparation
Cold foods preparation
Sandwich station
Showpiece preparation
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Escoffier
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All kitchen operations
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Scheduling personnel
Covering the chef or station chef’s work as
necessary
Accepts orders from the dining room and
relays them to various station chefs
Reviews the dishes before service
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Garde manger
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Explaining the menu to guests and taking
their orders
Tableside preparation
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Captain
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33%
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8 ounces
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128 fluid ounces
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212 degrees
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Subtract 32 from the Fahrenheit number
Multiply by 5
Divide by 9
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Standardized Recipe
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Yield
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“to put in place”
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The amount of space an ingredient takes up
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The items resistance to gravity
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Place the empty container on the scale
Adjust the scale back to zero
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Dry measuring cup method
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Edible portion
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6 inches
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32 to 41 degrees
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Blade
Handle
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All purpose knife used for chopping, slicing
and mincing all types of foods. Its blade is
normally 8 to 14 inches and tapers to a point
at the tip.
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To trim and pare vegetables and fruits
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All purpose knife used for cutting fruits,
vegetables and some meats. The blade
ranges from 6 to 8 inches long.
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Cone shaped metal strainer
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A chinios is a very fine China Cap
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Puree foods to different consistencies
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Stock Pot
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Cutters and mixers
Steamers
Broilers
Ranges
Griddles
Fryers Ovens
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They use fans to circulate heated air around a
food to cook it.
Reduce recipe temperatures for conventional
ovens by 25 to 50 degrees.
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Dietary Reference Intakes
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Assemble the tools
Assemble the ingredients
Wash, trim, cut, prepare and measure
ingredients
Prepare the equipment
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It prevents slippage and controls the size of
the cut.
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Salts
Peppers
Sugars
Acids
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Seasoning
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Enhance the flavor of an item without
changing the primary flavor of the dish
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Spices are the bark, roots, seeds, buds or
berries of an aromatic plant.
Herbs are the leaves, stems or flowers of
aromatic plants.
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Separate eggs
Whipping egg whites
Setting up a bain-marie
Making parchment liners for pans
Blanching
Shocking
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It is used to hold hot food and keep it at safe
temperatures
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Dry Heat
Moist Heat
Combination Cooking
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Conduction
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Simmering
Poaching and shallow poaching
Blanching
Steaming
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Under Vacuum
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Identify if the product has its desired texture
Minimum internal temperature
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Conduction
Convection
Radiation
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Vegan
Lacto-vegetarian
Ovo-vegetarian
Lacto-ovo-vegetarian
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Proportionality
Variety
Physical activity
Moderation
Gradual improvement
Personalization
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Grains
Vegetables
Fruits
Oils
Milk and dairy products
Meat and beans
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www.myplate.gov
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Water
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A major flavoring ingredient
A liquid, most often water
Mirepoix
Aromatic
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50% Onions
25% Carrots
25% Celery
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A French term meaning “bag of herbs”, it is a
bundle of fresh herbs tied together
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Gently simmering bones and or vegetable in a
liquid.
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The second cooking of bones to make a weak
stock.
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Fumet
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Blanching
Browning
Sweating
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Degreasing
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Sauce
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Bechamel – Milk and white roux
Veloute – Chicken, veal or fish stock with a
white or blond roux
Brown or Espagnole – Brown stock and brown
roux
Tomato Sauce – Stock and tomatoes
Hollandaise – An emulsion made of eggs,
butter and lemon
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A thickener made of equal parts cooked flour and
fat
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White – Cooked for a very short period of
time
Blond – Cooked longer than white, until the
flour turns golden brown and has a nutty
aroma
Brown- Cooked until it develops a dark color.
Use in dishes requiring a dark brown color.
Dark Brown
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Beurre manie
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A mixture of egg yolks and heavy cream that
is often used to finish some sauces
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A mixture of raw butter and various
ingredients such as herbs, nuts, citrus zest,
shallots, ginger and vegetables
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Jus-lie
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China Cap
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Clear
Thick
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Consumme
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Chicken Noodle Soup
Minestrone
Onion Soup
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Bisques
Chowders
Cream of Tomato
Split Pea Soup
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The starch found in the main ingredient
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Bisque
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Roux
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The process of sending and receiving
information by talk, gestures or writing for
some type of response or action.
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Body Language and Gestures (Nonverbal)
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Speaking
Writing
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Body Language
Gestures
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Historical information
Action-required information
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Observe the audience.
Decide the best way to get the message out.
Make sure the message was successfully
received.
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Lack of Time
Fear of Authority/Reprimand
Different Cultural Backgrounds
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Maintaining eye contact and nodding their
head
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Dialect
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Eye contact and pointing the index finger are
considered rude and aggressive
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Shake hands when meeting but seldom do
men and women shake hands because of
religious beliefs.
Do not stand close; keep at least an arm’s
length between you and the person you are
communicating with.
The left hand is considered unclean, so use
the right hand to touch or pass something
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Avoid body contact and pointing with the
index finger.
Winking is considered rude.
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Buzzwords
Technical Language
Slang
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Prejudices or bias
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The ability of a person to be believed
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The ability to focus on what another person is
saying to summarize the true meaning of a
message.
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Interacts with the audience
Uses suitable language
Uses appropriate nonverbal communication
Varies speech patters
Closes the conversation
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Smiling makes the voice sound more pleasant
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State the name of the organization and your
name.
Listen for the reason the caller has phoned the
operation.
Maintain the positive attitude when speaking with
the caller
Take notes to insure all f the information is clear
Paraphrase or repeat the message
Try to resolve the caller’s problems and explain
any steps necessary
Close the conversation
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Introduction
Body of message
Conclusion
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Mission Statement – (Internal) Describes the
companies purpose and key objectives to its
team and owners
 Vision Statement – Defines the company’s
purpose and values to employees and
customers.(It is directed both internally and
externally)
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Organizational communication
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Any 2 way communication that has
immediate feedback
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The act of identifying with the feelings,
thoughts or attitudes of another person
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Blog
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It refers to the great variety of people and
their backgrounds, experiences, opinions,
religions, ages, talents and abilities.
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Offering diversity and sensitivity training
Modeling good behavior
Integrating diversity into the mission
statement
Encouraging the study and use of multiple
languages.
Providing multilingual materials
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It occurs when slurs or other verbal or
physical conduct related to a person’s race,
gender, gender expression, color, ethnicity,
religion, sexual orientation, or disability
interferes with the person’s work
performance or creates an unhealthy work
environment.
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Teamwork
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Provide direction
Lead consistently
Influence others
Motivate others
Coach and develop others
Anticipate change
Foster teamwork
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External
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Be professional
Interact appropriately
Practice ethical behavior
Provide clear direction, tools, resources and a
safe environment
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Define the problem
Determine the root cause
Determine alternative solutions and
consequences
Select the best alternative solution
Develop an action plan
Implement the action plan
Document for future reference
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Nonexempt
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Avoid gender specific titles and other
languages
Avoid references to groups of people that
imply age, race, color, religion, gender,
national origin, physical traits, disabilities,
sexual orientation, or other traits that do not
relate to job functions
Focus on the actual skills, knowledge and
abilities needed on the job
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To highlight an applicant’s strengths and
confirm interest in the position (505)
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Hiring
Orientation
Training
Schedule follow up
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Job application
Screening interviews
Cover letters
Resume
Personality or ability tests
References
Background checks
Medical records
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Improve the quality of employee work
Promote employee growth
Keep employees challenged and satisfied in
the organization
Create talent to help the organization grow.
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When employees learn the function of
another job within the operation
Employees who cross train are more skilled
and more valuable to the company
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Develop backups for the operation
Lets employees discover different interests
and career goals
Aids in scheduling, giving managers more
options for who to schedule when
Reduces overtime and turnover
Boosts teamwork and morale
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It is the most effective and practical training
method when many employees need the
same type of training.
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It is cost effective
The training is uniform – all employees hear
the same thing
Managers know exactly what employees have
been taught
It encourages group discussion
New employees can offer input, get
information and work together
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They are used to determine promotions and
pay raises.
They can be used to set goals to help
underachieving employees to improve.
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Help set goals
Evaluate performance
Motivate
Coach
Provide ongoing feedback
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Fruit
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Fresh
Frozen
Canned
Dried
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Summer
Winter
Tropical
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Fresh fruits should be plump
Fresh fruit should be free from bruises
There should be no mold, brown or soft spots
There should be no signs of pest damage
Attached leaves should be firm and not wilted
Color and texture should be appropriate to
the type of fruit


They are a type of fruit with a center stone.
Examples include peaches and apricots





US
US
US
US
US
Extra Fancy
Fancy
No 1
No 2
No 3

U. S. Fancy

They emit ethylene gas

It causes other fruits to ripen

65 to 70 degrees

Excess moisture causes produce to spoil
quickly

Wash them





Remove
Remove
Remove
Zest
Remove
skins
cores
seeds and stones
stems

Enzymatic browning

Lemon juice






Flower
Fruit
Green leafy
Seed
Roots/Tubers
Stem

Hydroponic



Dry
Unpeeled
In a cool dark area

Mincing

Blanching

Cook vegetables rapidly and serve
immediately

Service

Hospitality

Competitive Advantage






Increase customer satisfaction
Increased customer loyalty
Decreased marketing costs
Enhanced business reputation
Positive work environment
Increased profits

Word of Mouth




It makes the customer feel welcome
It helps the customer feel good about the
choice to come to the operation
It sets the stage for a good dining experience
It makes customers more likely to forgive
minor errors

Greeter

Repeat the order back to the customer before
leaving the table.

Dram Shop Laws




Driver’s license
State ID card
Military ID
Passport




Present the check at the table
Collect payment from the customers
Process the payment
Return the change or credit card receipt and
credit card

Quick surveys that customers complete,
noting their satisfaction with the food and
service

Focus group

People hired to visit an operation and report
on their experiences

See Book

English service

French service

The name of the tableside cart is gueridon.

American

French

English

Relishes and dipping sauces

Charger

Maitre d’hotel

Floor manager

Yam

Russet






Sweet
Yams
Russet
Idaho
All-Purpose
New

45 to 55 degrees

Solanine


Single stage
Multistage

Piercing allows heat and steam to escape and
prevents the potato from exploding.

They are high in starch and low in moisture.

It is a potato pancake. They are traditional in
Eastern European cuisines, particularly in
American-Jewish cooking where they are
called latkes.

Seeds from pod producing plants.



Beans
Peas
Lentils

Cashew



To remove flavor
To remove harmful substances
To make them easy to chew and digest

There is no soaking time.

Endosperm

Germ

Endosperm

Brown

6”

This is a technique for cooking grains in which
the food preparer sautés grains in oil or butter
and then simmers it in stock or water with
various seasonings.


Risotto
Pilaf

Arborio

Pierogi

The pasts is dome when it feels firms to the
bite.




Eggs
Salt
Olive oil
Bread flour

Resting stage

One gallon

3 Pounds

2 ½ Pounds

Gnocchi

Someone who can play the role of a wise
advisor throughout a person’s career.

A written summary of a person’s experience,
skills, and achievement that relate to the job
he or she is seeking

2 Pages

It is a collection of samples that showcase
interests, talents, contributions and studies.
A portfolio displays an applicant’s finest
efforts and is a good self marketing tool to
show potential employers.

Brief letter in which an applicant introduces
himself or herself to a potential employer




Grad the reader’s attention
Hold the interest of the reader
Tell the reader why you want to work for that
company
Express your eagerness to meet for an
interview

Scholarship





Punctuality
Appearance
Good personal hygiene
Positive attitude
Good manners

15 minutes

A close ended question can be answered with
a yes or no. An open ended question
requires an explanation.

Stress






Plan and evaluate daily activities to minimize any unanticipated
situations.
Delegate some work or ask for help from other employees.
Evaluate progress along the way and make adjustments to plans as
needed.
Set daily realistic goals for self and/or with team.
Get regular sleep, eat healthy, avoid smoking and get regular exercise.
Identify and use resources that can assist you with managing stress.




Planning
Goal setting
Setting priorities
Delegating

2 weeks

Host/Hostess





Host/Hostess
Server
Buser
Prep cook
Dishwasher

General manager

Executive chef

Food scientist